RESEARCH ARTICLE

Filamentous fungi in the European agri-food industry: current status and emerging applications with emphasis on Aspergillus spp.

European Food Research and Technology · 12 August 2026 · DOI 10.1007/s00217-026-05176-8

Filamentous fungi in Europe were reviewed through EFSA safety assessments and recent agri-food applications, with particular attention to Aspergillus. Aspergillus and Trichoderma represented about 70% of fungal safety notifications, chiefly for food-enzyme manufacture and animal-feed additives, respectively. Assessments from 2020–2025 identified hydrolases, especially glycosylases and esterases, as major Aspergillus-derived enzymes used in food processing. The review also covered fungal mycoprotein, bakery ingredients, fermented drinks, and production of aromatic compounds by Aspergillus, Trichoderma, Penicillium, and Fusarium species.